This mango based barbecue sauce has all the delicious flavors of Jamaican Jerk seasoning, but sweetened with delicious mango. Slow Cooker Mango Jerk Chicken Sandwiches taste out of this world!
Lately I have been obsessed with fruit ketchups. You know the ones I’m talking about? There’s Not Ketchup and then there’s ‘Chups. Not Ketchup in based in Florida, I believe, and has flavors like Smoky Date, Cherry Chipotle, and the new Tangerine Hatch Chile. But ‘Chups, on the other hand, is a local, dc-based fruit catch up company. they have mango, pumpkin, cherry, and many other different flavors of fruit catch up.
Now, I’ve used a lot of Not Ketchup thanks to Camilla over at Culinary Adventures with Camilla and Erika from Not Ketchup. I’ve made Turkapple Burgers with Yumback Sauce, Cherry Chipotle Chicken Barbecue Sandwiches, and my most recent favorite Tangerine Chicken Stir-Fry.
However, my experience with ‘Chups is limited. Actually, there’s none. And even now, there’s still none. So, why am I talking about either company? Well, you see dear readers, the Mango ‘Chups had inspired me to make this recipe. Here’s how the story goes…
One day, I vowed that I was going to leave work early and head to Glen’s Garden Market in order to purchase some ‘Chups. I can’t remember if it was the cranberry or the pumpkin that I was dying to get my hands on, but either way, neither were in stock. Whoa is me! What is a food blogger to do? Buy whatever’s on the shelf and rethink the purpose of the field trip.
So, that’s what I did. I purchased a jar of the Mango and a jar of the Cherry ‘Chups. Now, the cherry is still lin the pantry, but the Mango went into a barbecue sauce. Unfortunately, through no fault of the Mango ‘Chups, it was destined to fail. I half-assed the sauce knowing full, good, and well that it just wasn’t going to be AKHA worthy.
Hey! A girl’s gotta eat, right? Well, that’s what was on the menu but I didn’t KNOW I was out of cider vinegar, green onions, AND jalapeno. I mean, that’s like a tri-fecta of fail for this recipe and any jerk recipe! So, I whipped up what I thought would be good but I just KNEW it wouldn’t be great. Trust me when I say you can easily put the Mango ‘Chups in place of the ketchup in this recipe and it would have even more delicious mango flavor.
“How is this different than my the mango barbecue sauce in my Mango Barbecued Pork Chops,” you ask? While that’s a more typical barbecue sauce, this one has delicious Jerk style flavors on it making for a super flavorful barbecue sandwich. It has the sweet mango flavor, the kick from the jalapeno, the tang from the cider vinegar, and the rest of the flavors come from the typical Jerk herbs and spices with their savory and sweet combination.
THAT, my dear readers, is precisely how it’s different from those other barbecue sauces.
Now some of you might have seen on my Instagram earlier, actually at the end of last week about how I use my lunch to photograph for my blog. This is another one of those set ups where I use my lunch as my prop food. I was trying to find a work, prop plate to use so I chose this green one. Since the barbecue sauce is rather orange I wanted to find a plate that was a contrasting color. I really wanted to highlight the color of the barbecue sauce. It truly is a deep rich orange color.
Unfortunately the bun that I used was also kind of orange so you really can’t see the color of the sauce very well in this picture. I’m also sometimes hindered by the light as I don’t have reflector props for work. Since I just purchased reflectors for home I think reflectors for for work would be a bit extravagant. Maybe I can steal some white poster board from a storage closet or some foil from the kitchen. Now there’s an idea!
Now, this picture, this picture right here really does show you how beautiful and flavorful the barbecue sauce really is. You can see the golden color of the mango and flex of the herbs and spices all blended with the tender chicken sitting on top of a soft potato bun. I don’t know about you but, I need a napkin. And I need to make this recipe again soon. with all the snow we’ve been having in the brutally cold weather we had this weekend I need to take my kitchen to the tropics. our first stop is Jamaica.
Where do you travel in your kitchen when the weather just won’t let up?
- 1/4 cup brown sugar
- 2 teaspoons Truvia
- 1 cup diced mango
- 1/4 cup ketchup
- 1/4 cup green onion, chopped
- 1 whole jalapeno pepper, partially seeded
- 1/4 cup cider vinegar
- 2 teaspoons ground cinnamon
- 2 teaspoons coriander seed
- 1 teaspoon allspice seed
- pinch cayenne pepper
- 16 hamburger buns
- 2 pounds chicken breast
- Combine everything but the chicken in the bowl of a food processor and process until smooth.
- Please the chicken in the liner of a slow cooker coated with cooking spray.
- Pour the sauce over the chicken and cook on low 8 to 10 hours or until the chicken is fork tender and shreds easily.
- Remove the chicken breasts from the slow cooker, shred with two forks, and return to the slow cooker.
- Place 2 buns on each of eight plates and top with the chicken mixture. Serve with your favorite Caribbean side dish, or Easy Fries.